Characteristics of Living Things
Living things share 8 characteristics (listed in Chapter 1 of your textbook on page 19). A living thing grows, undergoes metabolism, responds to its environment, reproduces, passes DNA to the next generation, maintains homeostasis, changes over time, and is made up of cells. A non-living thing may seem to do one or more of these things, but to be classified as living; all eight characteristics must be present. Sometimes, you may see something that seems alive but is not. Though you can’t see it, you have likely experienced it; one of those things is a virus.
Answer BOTH of the following questions:
1. Using all 8 of the characteristics that define life, indicate which one(s) viruses have and which one(s) they do not, and explain each difference.
2. With these results, present an argument that a virus is a living thing. Then, present the opposite argument that viruses are not alive.
You can fill out a table like this (though this is not required):
Characteristic
Virus
(yes, no, maybe, sort of)
Explanation
Reproduce
Pass along their traits through DNA
Consume energy sources and expel waste products to maintain homeostasis
Respond to their environments
Respond to stimulus
Change over time
Can differ as individuals while still being part of a species
Are made up of cells
Review the following videos to understand what viruses are and how they work:
· Flu Attack! How a Virus Invades Your Body
· What is a Virus? How do Viruses Work?
Reading these discussions may help you to form your arguments on the status of viruses:
· Are Viruses Alive?
· Are Viruses Alive? Although Viruses Challenge Our Concept of What "Living" Means, They Are Vital Members of the Web of Life
Follow these guidelines for your paper:
· Utilize at least 1 credible source to support the arguments presented in the paper. Make sure you cite appropriately within your paper, and list the reference(s) in APA format on your Reference page.
· Your paper should be 1–2 pages in length, not counting the Title page and Reference page.
References
NPR. (2009, October 23). Flu attack! How a virus invades your body | Krulwich wonders | NPR [Video file]. Retrieved from https://www.youtube.com/watch?v=Rpj0emEGShQ
Rice, G. (n.d.). Are viruses alive? Retrieved from https://serc.carleton.edu/microbelife/yellowstone/viruslive.html
Villarreal, V. (2008). Are viruses alive? Although viruses challenge our concept of what "living" means, they are vital members of the web of life. Retrieved from https://www.scientificamerican.com/article/are-viruses-alive-2004/
WinchPharmaGroup. (2015, March 9). What is a virus? How do viruses work? [Video file]. Retrieved from https://www.youtube.com/watch?v=7KXHwhTghWI
Please submit your assignment.
Grading Criteria
Grading Criteria
Proficient Descriptor
Points
Virus as a living thing
• Presents an argument that a virus is a living thing.
• Supports the argument with examples, such as the information gathered .
Characteristics of Living Things Living things share 8 charact.docx
1. Characteristics of Living Things
Living things share 8 characteristics (listed in Chapter 1 of your
textbook on page 19). A living thing grows, undergoes
metabolism, responds to its environment, reproduces, passes
DNA to the next generation, maintains homeostasis, changes
over time, and is made up of cells. A non-living thing may seem
to do one or more of these things, but to be classified as living;
all eight characteristics must be present. Sometimes, you may
see something that seems alive but is not. Though you can’t see
it, you have likely experienced it; one of those things is a virus.
Answer BOTH of the following questions:
1. Using all 8 of the characteristics that define life, indicate
which one(s) viruses have and which one(s) they do not, and
explain each difference.
2. With these results, present an argument that a virus is a
living thing. Then, present the opposite argument that viruses
are not alive.
You can fill out a table like this (though this is not required):
Characteristic
Virus
(yes, no, maybe, sort of)
Explanation
Reproduce
Pass along their traits through DNA
Consume energy sources and expel waste products to maintain
homeostasis
2. Respond to their environments
Respond to stimulus
Change over time
Can differ as individuals while still being part of a species
Are made up of cells
Review the following videos to understand what viruses are and
how they work:
· Flu Attack! How a Virus Invades Your Body
· What is a Virus? How do Viruses Work?
Reading these discussions may help you to form your arguments
on the status of viruses:
· Are Viruses Alive?
· Are Viruses Alive? Although Viruses Challenge Our Concept
of What "Living" Means, They Are Vital Members of the Web
of Life
Follow these guidelines for your paper:
· Utilize at least 1 credible source to support the arguments
presented in the paper. Make sure you cite appropriately within
your paper, and list the reference(s) in APA format on your
Reference page.
· Your paper should be 1–2 pages in length, not counting the
Title page and Reference page.
References
NPR. (2009, October 23). Flu attack! How a virus invades your
body | Krulwich wonders | NPR [Video file]. Retrieved from
https://www.youtube.com/watch?v=Rpj0emEGShQ
3. Rice, G. (n.d.). Are viruses alive? Retrieved from
https://serc.carleton.edu/microbelife/yellowstone/viruslive.html
Villarreal, V. (2008). Are viruses alive? Although viruses
challenge our concept of what "living" means, they are vital
members of the web of life. Retrieved from
https://www.scientificamerican.com/article/are-viruses-alive-
2004/
WinchPharmaGroup. (2015, March 9). What is a virus? How do
viruses work? [Video file]. Retrieved from
https://www.youtube.com/watch?v=7KXHwhTghWI
Please submit your assignment.
Grading Criteria
Grading Criteria
Proficient Descriptor
Points
Virus as a living thing
• Presents an argument that a virus is a living thing.
• Supports the argument with examples, such as the information
gathered in the worksheet table.
4
Viruses are not alive
• Presents the opposite argument that viruses are not alive.
• Supports the argument with examples, such as the information
gathered in the worksheet table.
4
Characteristics of living things
4. • Discusses the eight characteristics shared by living things
within the two arguments.
1. Reproduce
2. Pass along their traits through DNA
3. Consume energy sources and expel waste products to
maintain homeostasis
4. Respond to their environments
5. Respond to stimulus
6. Change over time
7. Can differ as individuals while still being part of a species
8. Consist of biomolecules arranged into cells
32
Format, Grammar, and Mechanics
• Provides a 1-2 page paper that is double-spaced, and includes
a title page, reference page, running head, and page numbers.
The title page and reference page are not counted in the length
of 1-2 pages for the paper.
• Sentences are clear, well-articulated, and free from grammar,
punctuation, and spelling errors.
• Information sources (a minimum of one) utilized are clearly
identified, properly cited, and referenced using APA Style.
10
Total
50
The Control Process & Standards
Edit David Cleary 2015
5. 1
Important Control Definitions
Control: Process to direct, regulate and restrain the actions of
people so that the established goals of an enterprise may be
achieved
Cost Control: Process used to regulate costs and guard against
excessive costs
Standards: Rules or measures established for making
comparisons and judgments
Standard cost: Cost of goods and services identified, approved
and accepted by management
Edit David Cleary 2015
2
Important Control Definitions
Quality Standards: A standard the involves some sort of
descriptive/ non-numerical measure.
Quantity Standards: A standard that involves some sort of
numerical measures.
What is the quality and quantity standards from the above?
Edit David Cleary 2015
Important Control Definitions
Standard procedures: Established as the correct methods,
routines and techniques for day-to-day operations
Control system: Collection of interrelated and interdependent
control techniques and procedures
Edit David Cleary 2015
Steps in the Control Process
6. Establish standards and standard procedures for operation.
Train all individuals to follow established standards and
standard procedures.
Monitor performance and compare actual performances with
established standards.
Take appropriate action to correct deviations from standards.
https://www.youtube.com/watch?v=Vmb1tqYqyII
Edit David Cleary 2015
Control Techniques
Edit David Cleary 2015
Establishing standards
Preparing and following budgets
Training
Observing and correcting employee actions
Requiring records and reports
Disciplining employees
Setting examples
7. Discuss
What do entrepreneurs need standards?
What are some examples of possible standards in restaurants?
Standard Recipes
Standard recipes are those designed for a restaurant and deemed
as the correct way to create a specific dish.
Standard recipes should include
Name of ingredients.
Quantity of ingredients.
Method or preparations and cooking.
Any relevant cooking temperatures.
What do we do this?
Time to Practice
I would like everyone to think of a simple recipe.
What ingredients would you use?
How much of each ingredient do you need?
How will each be prepped?
How will the ingredients be cooked together to create the dish?
What are the required temperatures to actually cook the dish?
Standard Recipes
In industry we use standard recipes for:
Training.
Monitoring.
Corrective action.
To create nutritional information.
Generally speaking we need standard recipes to create and
maintain control over our food.
8. Sheet1 GroupPORTIONSPRODUCTUnitPurchase
UnitPRICECheck √AssumptionsBeef Bones
Marrowkg1.00$?3.30Beef neck boneskg1.00$?3.30Beef
Heartkg1.00$?6.25Beef Bones Neck Small
Cutkg1.00$?3.35Beef Bones Shankkg1.00$??5.49Beef Bones
Shank Small Cutkg1.00$?2.75Beef Bones Spine Small
Cutkg1.00$?3.41Beef Tenderloin Steaks
(250gm)pc1.00$6.66Beef Tenderloin Tips
Freshkg1.00$?17.64Capon (2.5-3kg)pc1.00$?11.47Chicken
Black (Silky)pc1.00$?16.00Chicken Boiling Fowl (2-3kg
avg)pc1.00$9.54Chicken Bones Kosher Not
Cutkg1.00$2.09Chicken Bones Necks &
Backkg1.00$?2.92Chicken Breast Supreme
B/Lpc1.00$2.86Chicken Broiler (1.1-
1.36kg)pc1.00$6.87Chicken Broiler XLarge (3kg
min)pc1.00$7.67Chicken Groundkg1.00$?11.02Chicken Legs
Wholepc1.00$2.07Chicken Liverskg1.00$5.05Chicken Roaster
w/ Head & Feetpc1.00$?12.00Chicken Thighs
B/Ikg1.00$5.49Chicken Wingskg1.00$4.41Duck
Liverskg1.00$9.37Duck Whole Freshpc1.00$?23.45Foie Gras
Wholekg1.00$?99.20Guinea Fowl Front, BI
breastpc1.00$?19.26Guinea Fowl
Legkg1.00$?15.00Mortadellakg1.00$?11.02Pigeon
(600gm)pc1.00$?15.00Pork Belly Fresh Whole
5kgeach1.00$?26.73Pork Butt Blkg1.00$4.41Pork Chops
Frenched 1"pc1.00$4.09Pork Ground Shoulderkg1.00$5.27Pork
Leg B/Lkg1.00$6.54Pork Liverkg1.00$5.51Pork Loin B/I 4 Rib
Chine offkg1.00$7.69Pork Loin B/I Ch/offpc1.00$?38.43Pork
Shoulder B/Lpc1.00$?45.67Pork Shoulder Bone In
(7kg)pc1.00$?35.48Pork Whole Suckling Pig (13kg
avg)pc1.00$?90.00Sausage English Bangerskg1.00$6.49Sausage
Italian Mediumkg1.00$8.01Sausage Italian
Sweetkg1.00$7.25Turkey Breast B/L Skin
9. Onkg1.00$?11.57Turkey Breast B/L
Smokedkg1.00$?12.77Turkey Groundkg1.00$?11.66Turkey Leg
B/Lkg1.00$6.15Turkey Leg Bone Inpc1.00$?12.63Turkey
Whole Freshkg1.00$7.68Veal Bones Neck Small
Cutkg1.00$?3.63Veal Bones Shankkg1.00$?3.63Veal
Breastkg1.00$?11.02Veal Cheeks (400gm avg)pc1.00$3.96Veal
Chop French Split Bone (160-200g)pc1.00$4.56Veal Cutlet
Choice 60gmpc1.00$1.18Veal Groundkg1.00$8.82Veal Hind
(30-40kg avg)pc1.00$??582.89Veal Inside Provimi (4kg
avg)kg1.00$?24.25Veal Kidney (400gm avg)kg1.00$4.41Veal
Legpc1.00$??288.02Veal Liver Provimi
(2kg)kg1.00$?13.78Veal Loin B/Lkg1.00$??24.13Veal Loin B/L
Choice 2kg avgkg1.00$?30.31Veal Loin Choice Medallions
(84g avgpc1.00$4.30Veal Loin Provimi B/Lkg1.00$?39.67Veal
Loin Provimi Bone In (4kg avg)pc1.00$??101.00Veal Loin
Provimi Medallions (60g avg)pc1.00$1.60Veal Loin Strip
Loinkg1.00$?38.50Veal Outside, Choicekg1.00$?36.00Veal
Scallopini Choice (60gm)pc1.00$0.96Veal Shoulder B/ I (3kg
av)pc1.00$?12.50Veal Shoulder Dicedkg1.00$?11.57Veal
Sweetbread Provimikg1.00$?24.25Bacon Canadian
Backpc1.00$?37.25Bacon Peamealkg1.00$8.45Bacon
Slabkg1.00$8.45Bacon Slab DOUBLE
SMOKEDkg1.00$?17.64Bacon Sliced Sidekg1.00$??5.20Bacon
Wild Boarkg1.00$?19.33Beef 85 Leankg1.00$6.37Beef Brisket
(2-3kg avg)kg1.00$9.90Beef Brisket Corned (5kg
avg)kg1.00$8.82Beef Burger Pattieskg1.00$?5.70Beef Chuck
Short Rib, Halvespc1.00$?27.22Beef Chuck Shoulder
(Clod)pc1.00$?64.15Beef Corned Fresh in
Brinekg1.00$?9.95Beef Dicedkg1.00$8.35Beef Flank
SteakKg1.00$?12.97Beef Flatiron/Top Blade
Steakkg1.00$?14.32Beef Forequarter (65kg
avg)pc1.00$??293.80Beef Ground Leankg1.00$5.49Beef Hip
Ponderosa (28kg avg)pc1.00$??287.77Beef
Hotdogspc1.00$?0.50Beef Jerkykg1.00$60.00Beef Loin Full
Loin trimmedkg1.00$??29.80Beef Loin Strip Loin B/L
AAkg1.00$?22.20Beef Loin Strip Loin B/L
40. Emulsifierkg1$?4.01Vanilla Extract Artificial
Whitelt1$?4.33Skewers 6" swords1Skewers 8"1Bamboo
Boats1Shot glasses Plastic1Chinese spoons, Plastic1Pastry
roller1Pasta Machine1Blender10
&L&D
Menu ID:
&"Arial,Bold"Code Food Items&C&9George Brown-
The City College
&"Arial,Bold"FOOD REQUISITION
&R&"Arial,Bold"Page: &P
Quantity Units Issue Price Cost
Cat*****
<his order was filled by:&CDate&RThis order was double
check by:
Ian Grady:
having first found your ingredient You will then occupy this
cell with content
(example 1, 2 or 3)
Sheet2110BEEF120VEAL130PORK141CARIBOU140LAMB150
CURED/SMOKED/SAUSAGE210CHICKEN/TURKEY220MISC
310FISH320330340350410BUTTER/MARG420MILK/CREAM4
30CHEESE440MISC
DAIRY510VEG520FRUIT530HERB540FRZ VEG550FRZ
FRUIT560DRD FRUIT570CND FRUIT580CND VEG590DRD
VEG610OIL620VINEGAR630SAUCE635TOMATO
PRODUCTS535MUSHROOMS640GRAINS/LEGUMES642BEA
NS645FLOUR/THICKENERS650SPICES660BAR
LAB665PICKLES670PASTA675Bar
Lab676JUICE680NUTS690BAKE691SWEETENERS/JAM692C
HOCOLATE695BAKE -
FLVOURS/COLOURS700BREAD/CRACKERS/COOKIES/DOU
GH710ASIAN720ASIAN MEAT-FISH730ASIAN VEG - FRUIT
FRESH740ASIAN FLOUR/STARCH/WRAPPERS750ASIAN
CANNED760ASIAN DRIED761ASIAN DRIED
MUSHROOMS/SEAWEED765ASIAN SPICES770ASIAN
41. LIQUID810STOCKS/SAUCES910DISPOSABLES930SMALLW
ARES1000LIQUOR
Sheet3
AppetizerMeats!A1Produce!A1Grocery!A1Appetizer
1Seafood!A1Dairy!A1Beverage..Spirits!A1Recipe
Name:DateYield Portions: Ingredients Required As
PurchasedYield EP YieldRecipe Unit CostRecipe
unitsExtendedProduct descriptionAmountPack
SizeWeight/countPurchase
UnitCost%Wgt.UnitWgt.UnitCostUsedCostCheese - Goat
Chevron1kg1kg$ 21.82100%1000gr1gr$ 0.02160$
3.49Beets - Candy Cane 24ct1case24count$
45.00100%24pc1pc$ 1.880.5$ 0.94Cream -
35%1Carton1litre$ 5.50100%1000ml1ml$ 0.0175$ 0.41Herb
- Chives 8oz1case8oz$ 8.7585%204gr1gr$ 0.0415$
0.64Watercress 2lb1case2lb$ 31.00100%908gr1gr$ 0.0350$
1.71Radish 14/1lb1case14lb$ 14.7695%6038.2gr1gr$ 0.0060$
0.15Vinegar - Balsamic1Pkg5lt$ 19.13100%5000ml1ml$
0.0025$ 0.10Butter Unsalted1Package1lb$
4.7570%317.8gr1gr$ 0.0175$ 1.12Sub Total$ 8.55Add 10%
waste$ 0.86Total Cost$ 9.41Divide by Yield Portions$
4.00Cost per Portion$ 2.35
Appetizer (2)Meats!A1Produce!A1Grocery!A1Appetizer
2Seafood!A1Dairy!A1Beverage..Spirits!A1Recipe
Name:DateYield Portions: Ingredients Required As
PurchasedYield EP YieldRecipe Unit CostRecipe
unitsExtendedProduct descriptionAmountPack
SizeWeight/countPurchase
UnitCost%Wgt.UnitWgt.UnitCostUsedCostSub TotalAdd 10%
wasteTotal CostDivide by Yield PortionsCost per Portion
Main Course (1)Meats!A1Produce!A1Grocery!A1Course
1Seafood!A1Dairy!A1Beverage..Spirits!A1Recipe
Name:DateYield Portions: Ingredients Required As
PurchasedYield EP YieldRecipe Unit CostRecipe
unitsExtendedProduct descriptionAmountPack
42. SizeWeight/countPurchase
UnitCost%Wgt.UnitWgt.UnitCostUsedCostSub TotalAdd 10%
wasteTotal CostDivide by Yield PortionsCost per Portion
Main Course (2)Meats!A1Produce!A1Grocery!A1Course
2Seafood!A1Dairy!A1Beverage..Spirits!A1Recipe
Name:DateYield Portions: Ingredients Required As
PurchasedYield EP YieldRecipe Unit CostRecipe
unitsExtendedProduct descriptionAmountPack
SizeWeight/countPurchase
UnitCost%Wgt.UnitWgt.UnitCostUsedCostSub TotalAdd 10%
wasteTotal CostDivide by Yield PortionsCost per Portion
Main Course (3)Meats!A1Produce!A1Grocery!A1Course
3Seafood!A1Dairy!A1Beverage..Spirits!A1Recipe
Name:DateYield Portions: Ingredients Required As
PurchasedYield EP YieldRecipe Unit CostRecipe
unitsExtendedProduct descriptionAmountPack
SizeWeight/countPurchase
UnitCost%Wgt.UnitWgt.UnitCostUsedCostSub TotalAdd 10%
wasteTotal CostDivide by Yield PortionsCost per Portion
DessertMeats!A1Produce!A1Grocery!A1DesertSeafood!A1Dair
y!A1Beverage..Spirits!A1Recipe Name:DateYield Portions:
Ingredients Required As PurchasedYield EP YieldRecipe Unit
CostRecipe unitsExtendedProduct descriptionAmountPack
SizeWeight/countPurchase
UnitCost%Wgt.UnitWgt.UnitCostUsedCostSub TotalAdd 10%
wasteTotal CostDivide by Yield PortionsCost per Portion
SeafoodStandard Recipe'!A1Fill in the Amounts Per
courseSeafoodAssumptionsProduct DescriptionPack sizeWeight/
CountPurchase UnitCostRecipe UnitShould your recipe unit
differ from your purchase unit, you must make an assumption as
to how the two will be convertedAnchovy in Oil-365
grtin365gr$ 4.98
DairyStandard Recipe'!A1Fill in the Amounts Per
courseDairyAssumptionsProduct DescriptionPack sizeWeight/
CountPurchase UnitCostRecipe UnitShould your recipe unit
differ from your purchase unit, you must make an assumption as
43. to how the two will be convertedButter SaltedPackage1lb$
4.35
ProduceStandard Recipe'!A1Fill in the Amounts Per
courseProduceAssumptionsProduct DescriptionPack sizeWeight/
CountPurchase UnitCostRecipe UnitShould your recipe unit
differ from your purchase unit, you must make an assumption as
to how the two will be convertedArtichoke - Fresh
24ctcase24count$ 30.081.891.893.78
GroceryStandard Recipe'!A1Fill in the Amounts Per
courseGroceryAssumptionsProduct DescriptionPack sizeWeight/
CountPurchase UnitCostRecipe UnitShould your recipe unit
differ from your purchase unit, you must make an assumption as
to how the two will be convertedApricots - DriedCase2.77Kg$
21.75
Beverage..SpiritsStandard Recipe'!A1Fill in the Amounts Per
courseBevarage/SpiritsAssumptionsProduct DescriptionPack
sizeWeight/ CountPurchase UnitCostRecipe UnitShould your
recipe unit differ from your purchase unit, you must make an
assumption as to how the two will be
convertedAmarettoBtl750ml$ 18.95750 ML
Table Setting Diagrams
Please insert you’re a diagram of your table setting here. You
may copy and paste an image from Word or insert a saved image
from your hard drive using the insert tab.
Plate Plan Diagrams
Please insert the diagrams of your menu items here. You may
copy and paste images from Word or insert a saved image from
your hard drive using the insert tab.
Rental Equipment NeedsRental CostsRental EquipmentUnit
CostQuantity NeededTotal CostAdd HSTTotals
Cost SummaryTotal Cost of Six course menuFood CostBreak
EvenRecipe CostSelling Price Food Cost %CVP
ItemCostAppetizer 1 Per Portion$ 2.35Variable Rate$ -
0Appetizer 2 Per Portion$ - 0Contribution Rate$ - 0Main
Course 1 Per Portion$ - 0Fixed Costs$ - 0Main Course 2 Per
Portion$ - 0Breakeven $ - 0Main Course 3 Per Portion$ -
44. 0Desired Profit$ - 0Desert Per Portion$ - 0Breakeven with
Desired Profit$ - 0Totals$ 2.35$ - 0Rental CostsRental
EquipmentUnit CostQuantity NeededTotal CostAdd HST.Totals
standard recipe (17)Standard Recipe Your Recipe
NameDateNumber of Portions 6Cook Temperature xxxxPortion
size Hold Temperature xxxx Recipe
Quantity(EP)Ingredient QuantityUnit of
MeasureIngredientMethodKgLtPc
Ian Grady
&K000000Ian Grady
standard recipe (16)Standard Recipe Your Recipe
NameDateNumber of Portions 6Cook Temperature xxxxPortion
size Hold Temperature xxxx Recipe
Quantity(EP)Ingredient QuantityUnit of
MeasureIngredientMethodKgLtPc
Ian Grady
&K000000Ian Grady
standard recipe (15)Standard Recipe Your Recipe
NameDateNumber of Portions 6Cook Temperature xxxxPortion
size Hold Temperature xxxx Recipe
Quantity(EP)Ingredient QuantityUnit of
MeasureIngredientMethodKgLtPc
Ian Grady
&K000000Ian Grady
standard recipe (14)Standard Recipe Your Recipe
NameDateNumber of Portions 6Cook Temperature xxxxPortion
size Hold Temperature xxxx Recipe
Quantity(EP)Ingredient QuantityUnit of
MeasureIngredientMethodKgLtPc
45. Ian Grady
&K000000Ian Grady
standard recipe (13)Standard Recipe Your Recipe
NameDateNumber of Portions 6Cook Temperature xxxxPortion
size Hold Temperature xxxx Recipe
Quantity(EP)Ingredient QuantityUnit of
MeasureIngredientMethodKgLtPc
Ian Grady
&K000000Ian Grady
standard recipe (12)Standard Recipe Your Recipe
NameDateNumber of Portions 6Cook Temperature xxxxPortion
size Hold Temperature xxxx Recipe
Quantity(EP)Ingredient QuantityUnit of
MeasureIngredientMethodKgLtPc
Ian Grady
&K000000Ian Grady
standard recipe Standard Recipe Your Recipe Namecheese
bunsDateNumber of Portions 6Cook Temperature xxxxPortion
sizeHold Temperature Recipe
Quantity(EP)Ingredient QuantityUnit of
MeasureIngredientMethodKgLtPc
Ian Grady
&K000000Ian Grady
standard recipe (2)Standard Recipe Your Recipe
NameDateNumber of Portions 6Salmão Crispy/Crispy Salmon
Cook Temperature xxxxPortion size 200gHold Temperature
xxxx Recipe Quantity(EP)Ingredient
QuantityUnit of MeasureIngredientMethodKgLtPc-
46. Ian Grady
&K000000Ian Grady
standard recipe (3)Standard Recipe Your Recipe
NameDateNumber of Portions 6Cook Temperature xxxPortion
size Hold Temperature xxx Recipe
Quantity(EP)Ingredient QuantityUnit of
MeasureIngredientMethodKgLtPc
Ian Grady
&K000000Ian Grady
standard recipe (4)Standard Recipe Your Recipe
NameDateNumber of Portions Creme de Abóbora
Cabotiá/Japanese Pumpkin Cream Cook Temperature
xxxxPortion size150 gHold Temperature xxxx
Recipe Quantity(EP)Ingredient QuantityUnit of
MeasureIngredientMethodKgLtPc
Ian Grady
&K000000Ian Grady
standard recipe (5)Standard Recipe Your Recipe
NameBrigadeiro de chocolate, DateNumber of Portions 6Cook
Temperature xxxxPortion size 100gHold Temperature xxxx
Recipe Quantity(EP)Ingredient QuantityUnit of
MeasureIngredientMethodKgLtPc
Ian Grady
&K000000Ian Grady
standard recipe (6)Standard Recipe Your Recipe
NameDateNumber of Portions 6Cook Temperature xxxxPortion
size Hold Temperature xxxx Recipe
Quantity(EP)Ingredient QuantityUnit of
47. MeasureIngredientMethodKgLtPc
Ian Grady
&K000000Ian Grady
Sheet12
standard recipe (7)Standard Recipe Your Recipe
NameDateNumber of Portions Cook Temperature Portion
sizeHold Temperature Recipe
Quantity(EP)Ingredient QuantityUnit of
MeasureIngredientMethodPc KgPc LtPc PcPc Pc Pc Pc Pc Pc Pc
Pc Pc 0.0000Pc 0.0000
Ian Grady
&K000000Ian Grady
standard recipe (8)Standard Recipe Your Recipe
NameDateNumber of Portions Cook Temperature Portion
sizeHold Temperature Recipe
Quantity(EP)Ingredient QuantityUnit of
MeasureIngredientMethodPc KgPc LtPc PcPc Pc Pc Pc Pc Pc Pc
Pc Pc 0.0000Pc 0.0000
Ian Grady
&K000000Ian Grady
standard recipe (9)Standard Recipe Your Recipe
NameDateNumber of Portions Cook Temperature Portion
sizeHold Temperature Recipe
Quantity(EP)Ingredient QuantityUnit of
MeasureIngredientMethodPc KgPc LtPc PcPc Pc Pc Pc Pc Pc Pc
Pc Pc 0.0000Pc 0.0000
Ian Grady
&K000000Ian Grady
48. standard recipe (10)Standard Recipe Your Recipe
NameDateNumber of Portions Cook Temperature Portion
sizeHold Temperature Recipe
Quantity(EP)Ingredient QuantityUnit of
MeasureIngredientMethodPc KgPc LtPc PcPc Pc Pc Pc Pc Pc Pc
Pc Pc 0.0000Pc 0.0000
Ian Grady
&K000000Ian Grady
standard recipe (11)Standard Recipe Your Recipe
NameDateNumber of Portions Cook Temperature Portion
sizeHold Temperature Recipe
Quantity(EP)Ingredient QuantityUnit of
MeasureIngredientMethodPc KgPc LtPc PcPc Pc Pc Pc Pc Pc Pc
Pc Pc 0.0000Pc 0.0000
Ian Grady
&K000000Ian Grady
(Part 1) - Standard Recipes
In the assignment, students are required to use the menu that
they
developed in assignment #1 and standardize the recipe for each
menu
item using the template provided in this folder. Generally
speaking,
standardizing a recipe entails identifying the amount of each
49. ingredient in
the dish, how each ingredient is prep'd and used in the dish, and
generally, how to make the dish.
Some useful definitions from the template include:
1. Ingredient quantity- the numerical value or quantity of the
ingredient
in the recipe.
2. Unit of measure- related to the ingredient quantity in that it
is the unit
of measure for the ingredient quantities. For example, 100
grams. 100 is
the quantity, and grams is the unit of measure. For this
assignment
please only use units of measure such as grams, kilograms,
liters,
milliliters, and counts of things.
3. Ingredient- the name of the ingredient in the recipe.
4. Method- the specific methods used to prep the product but
also cook
the dish.
Note 1: recipes included from your menu need not produce 6
portions, I
50. will leave the number of portions up to your judgments but
should be
logical. For example, soup can be batch cooked and thus yield
multiple
portions yet, a single 5-ounce sirloin, likely cannot.
(Part 2)- Ingredient Consolidation List
● Watch the videos on how to use the ingredient database.
● Download and search for the ingredients needed to create
your menu.
● Transfer the required information from the database to your
ingredient consolidation lists (blue coloured tabs, labeled
seafood, produce, meat and beverages) in the
entrepreneurship worksheet. Ensure each ingredient is listed
under the proper category with costing information as well as
any assumptions that you believe are warranted.
● You must record the price per unit taken from the database in
the ingredient consolidation list.
● Next you might need to make some assumptions. If you are
purchasing a product in a unit that is not easily converted to
51. other units of measure (example from bunches to grams) you
have to make an assumption (or guess) as to how many
grams are in that bunch.
● As an example say you need potatoes for your menu. You
purchase potatoes for $10 per bag and you need 300 grams
of potatoes to make your menu. You need to make an
assumption about how many grams (or Kg) of potatoes are in
the bag to be able to calculate the cost for 1 gram (or Kg) of
potatoes. Otherwise if you are purchasing a product in Kgs
and are using 300 grams of that product, you do not need to
make an assumption because the two units of measure are
easily convertible from Kg to g.For example. If you have
purchased a bag of onions for $7.50 and you 1.5 Kgs of onion
to make your menu and you assume there are 2.5 Kgs of
onions in each back. You take the price of the bag (7.50) and
divide it by the amount of Kg you assume are in the bag. In
this case, $7.5/2.5= $3 per Kg. Meaning "your price per kg" is
$3 per Kg of onions.
● Once you have completed the above for all of the ingredients
52. in your menu, please submit your standard recipes,
ingredient consolidation list, and a copy of your menu to
dropbox.